Understanding microfoam

A creamy, velvety and silky smooth microfoam makes the difference between a good cappuccino and the perfect cappuccino.

Contrary to popular belief, the ideal foam for your cappuccino, latte, macchiato or flat white shouldn't contain large air bubbles. Quite the opposite, it should actually have as little air as possible, as more bubbles make less velvety milk. This usually happens when the milk is overheated or when too much air is incorporated during frothing - a completely wrong technique.

The perfect milk cream is made of many tiny bubbles, a texture that coffee specialists know as "microfoam".

With an even and balanced microfoam, you will see a silky smooth surface in your coffee-based drink, creamy and soft to the taste #makeitbetter